• 1 c. flour
  • 1/3 + 3/4 c. sugar, divided
  • 4 T. unsweetened cocoa powder, divided
  • 1 1/2 tsp. baking powder
  • 1/2 c. chocolate milk
  • 2 T. vegetable oil
  • 2 tsp. vanilla extract
  • 1/2 c. butterscotch chips
  • 1/2 c. semi-sweet chocolate chips
  • 1/2 c. slivered almonds
  • 1 1/2 c. boiling water

Pin It

If you enjoy Chocolate Lava Cake, you will most certainly LOVE this recipe for Slow Cooker Chocolate Butterscotch Pudding Cake.  So rich, yet so scrumptious!

  1.  Grease a slow cooker insert with non-stick spray.
  2.  In a medium bowl, mix flour, 1/3 c. sugar, 2 T. cocoa powder, and baking powder.
  3. Pour in milk, oil, and vanilla; stir until just moist.
  4. Fold in butterscotch chips, chocolate chips, and almonds. Pour batter into prepared slow cooker.
  5. In another bowl, combine remaining 3/4 c. sugar and 2 T. cocoa powder.
  6. Slowly stir in boiling water to this mix, and then carefully pour cocoa mixture into slow cooker.
  7. DO NOT STIR Cocoa mixture into cake mixture, just pour over the top!
  8. Cover and crock on HIGH for 2 -2 1/2 hours or until toothpick comes out clean.
  9. Turn off slow cooker and remove insert to allow to cool, if possible.
  10. Allow 30-45 minutes to cool.

Serving suggestions: Spoon pudding cake in bowls and top with ice cream, whipped cream, or Heath candy pieces, if desired.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Chocolate Butterscotch Pudding Cake


Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites